Smoked Beef Carpaccio

I was going around to a friend’s house for New Years Eve for a dinner party and said I’d do the starters for the meal. Rather than clutter up their kitchen I thought I’d do as much as possible in advance at home.

One of the dishes I did was a really simple Smoked BeefCarpaccio. I got a fillet of beef and cooked it Sous Vide at 50c for 90 mins ( you can miss the stage out but it gives the carpaccio a rare finish edge to edge). I then rolled the fillet in coriander seeds, cumin seeds, chilli, salt and pepper and seared it in a smoking hot pan on all sides. Then I hit it with a couple of oak smokes with my smoking gun ( again, you don’t have to do this but it adds another depth of flavour).

When I arrived at my friends I simply had to assemble the dish on a plate. I laid down a bed of lettuce, put on the beef and then shaved some Parmesan on top and drizzled with lemon juice, olive oil and pepper.